Its...so...cold!!! This is a lazy soup to get you warm. Noodles are optional, but being a noodle-fiend I like to use two kinds. My other half tells me this soup kicks ass served cold too!
Ginger and lemongrass soup
Fetch:
Around two tablespoons of grated ginger
Two stalks of lemongrass
One chilli, finely chopped
An onion, peeled and quartered
Three tablespoons of peanut oil, sesame oil
7 cups of liquid vegetable stock
A bunch of baby buk choy
One carrot, peeled and cut into cute sticks
One red capsicum, cut into cute sticks
Two broccoli trees
One pack of baby corns
One pack of snow peas
One pack of hokkien noodles
One pack vermicelli noodles, soaked in hot water for 2 minutes
Dried shallots
Grab a pot:
Chuck in your sesame and peanut oil and when its hot, add onion
When onion looks a bit translucent, add grated ginger, chopped chilli and lemongrass stalks
Stir until it becomes really fragrant, then add your liquid stock
Bring to the boil then reduce to a simmer for around 5 minutes
Add your vegies and cook as you like; I like my vegies slightly crisp
Add noodles, cook for another minute or so and dish up!
Sprinkle shallots and serve
Um, excuse me Ms. Lamby, I have a question? Do you put the lemongrass stalks in whole? Or do you pound them a bit like I've seen Jamie Oliver do?
ReplyDeleteThis is the other Christina by the way.
:-)